Ingredients :

• Mascarpone — The base of it all. Use it at room temperature—taken out 30 minutes before—otherwise, it will grain under the whisk and the cream will be lumpy. Absolutely avoid low-fat versions: they release water and the cream collapses.
• Lemon curd — It brings a lemony intensity that juice alone can’t provide. A store-bought jar works perfectly—the Bonne Maman brand is decent, a homemade version even better. It’s used both in the cream and for topping, so plan for a large jar.
• Ladyfingers (savoiardi) — Real Italian savoiardi are preferable to French ladyfingers: they are firmer and absorb the syrup better without falling apart. You can find them in Italian grocers or in the cookie aisle of supermarkets. One second of soaking on each side—no more.
• Instant vanilla pudding — The somewhat unexpected ingredient. It gives the cream perfect structure without having to make a full pastry cream. One box is enough, found in the baking aisle. It’s what gives that creamy yet firm consistency.